Cranberry Smoothie Quinoa Pudding
Cranberry Smoothie Quinoa Pudding made with almond milk, blackberries and cranberries paired with cinnamon laced quinoa for a warm winter smoothie pudding. A great way to use up leftover holiday cranberries and a healthy breakfast or snack on a winter day!
Servings: 2 smoothies
Ingredients
For the smoothie:
- 1/2 cup cranberries frozen
- 1/2 cup blackberries frozen
- 1/2 cup unsweetened almond milk or milk of choice
- 1-2 drops stevia
- Handful of ice
For the Quinoa Pudding:
- 3/4 cup quinoa cooked
- 1 cup unsweetened almond milk
- ½ teaspoon cinnamon
Instructions
- Prepare the pudding by mixing the milk, vanilla extract, cinnamon and cooked quinoa together in a jar or bowl the night before. Refrigerate overnight for the pudding to thicken.
- The next day, blend all ingredients for the smoothie together. In a glass, layer the smoothie on top of the quinoa pudding, top with more fruit & enjoy!
Notes
- Top quinoa pudding with any smoothie you prefer.
Nutrition
Serving: 1smoothie | Calories: 289kcal | Carbohydrates: 48g | Protein: 10g | Fat: 6g | Sodium: 247mg | Potassium: 438mg | Fiber: 8g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 10.9mg | Calcium: 265mg | Iron: 3.1mg